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Ina's Pumpkin Cupcakes with Maple Frosting
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| 1 c | flour |
| 1 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/2 tsp | kosher salt |
| 1 tsp | ground cinnamon |
| 1/2 tsp | ground Ginger |
| 1/2 tsp | ground nutmeg |
| 2 large | eggs, room temp |
| 1 8 oz can | pumpkin puree |
| 1/2 c | sugar |
| 1/2 c | brown sugar, lightly packed |
| 1/2 c | vegetable oil |
| Preheat oven to 350• Line muffin tins. In medium bowl, sift all dry ingredients and spices. In another bowl, whisk eggs, puree, sugRs and vegetable oil. Mix two together. Divide batter and bake 20-25 mins. Cool completely. MAPLE FROSTING: | |
| 6 oz | cream cheese, room temp |
| 3 T | butter, room temp |
| 1/4 tsp | natural maple flavour |
| 1/2 tsp | pure vanilla |
| 2 cups | icing sugar |
Cream cream cheese and butter, stir in maple and vanilla. Mix on low and add icing sugar slowly.
Ice cakes. Sprinkle with chopped Heath bars.
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